Go Back
+ servings
Whiskey-Glazed Scotch Shortbreads
Whiskey-Glazed Scotch Shortbreads
Print Recipe Whiskey-Glazed Scotch Shortbreads
Prep Time: 30 minutes
Cook Time: 30 minutes
Course: Dessert
Servings: 16 cookies

Ingredients

  • 8 tbsp unsalted butter softened
  • ¼ cup granulated sugar
  • ¼ tsp vanilla extract
  • 1 cup unbleached all-purpose flour plus extra for dusting work surface
  • 2 tbsp yellow cornmeal preferably stone-ground
  • ½ cup lightly packed confectioners' sugar
  • tbsp Scotch Whiskey
  • ¼ tbsp fresh lemon juice

Instructions

  • Position a rack in the middle of the oven and preheat to 300 F.
  • In a medium bowl, cream together the butter and granulated sugar until fluffy. Stir in the vanilla.
  • Add the flour and cornmeal and work the dough until it begins to hold together. Shape the dough into a disk. Wrap tightly in plastic and refrigerate for 20 minutes.
  • On a lightly floured work surface roll the dough out 1/8 inch thick. With a 2 ½-inch fluted round cutter, cut out the dough, transferring the rounds to an ungreased baking sheet.
  • Gather the remaining dough, roll it out again and cut out the remaining cookies, continuing to do so until the dough is used up.
  • Bake until set and golden-brown, about 30 minutes. Transfer to a wire rack and cool completely.
  • In a small bowl, stir together the confectioners’ sugar, Scotch and lemon juice. Spread the glaze over the shortbreads. Transfer them to a plate and serve within an hour or so of glazing.